Date Flecked Orange Muffins Recipe - Allrecipes.com
Date Flecked Orange Muffins Recipe
  • READY IN 35 mins

Date Flecked Orange Muffins

Recipe by  

"These little darlings use the whole orange! Caution: Do not taste the batter once it is ready to cook. It tastes so darn good you might not get the muffins made at all!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
  3. In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
  4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2011

Very good. I used only 1/2 cup of sugar, and reduced the cloves to 1/4 tsp and the ginger to 1/2 tsp. They were plenty sweet and browned well with the reduced sugar. Next time I may reduce the ginger a little more.

 
Most Helpful Critical Review
Aug 11, 2005

I used sour milk instead of butter milk. The cloves were overpowering in this breakfast muffin, and nobody really liked them EXCEPT for my son, who normally hates breakfast muffins, which is why it got a higher rating than what the adults thought. So apparently, picky children love this muffin. Will make again for my son.

 

23 Ratings

Jan 25, 2004

These are incredible! I used melted butter or oil instead of solid butter... otherwise I found the batter wasn't moist enough to mix. These smell wonderful in the oven and taste just as good.

 
Feb 18, 2009

Wonderful! Healthy, too. Used 1/4 cup dates (blenderized) as I wanted some raisins (1/4 cup, whole, tossed with the flour). Used 1/4 tsp salt, oil instead of butter, and 1/2 tsp each of the spices (just right - don't like too spicy). Done at 15 mins, but prefer the 20 mins as they were more chewy and great muffin crust. Also, used a vegetable peeler to get off the orange part of the rind and threw away the bitter pith (the skins were too thick, I guess). The blender worked well in chopping up big pieces of rind. Thank you for the wonderful recipe - it will be one of my favorites.

 
Mar 20, 2008

I used between 1/4 cup and 1/2 cup of sugar and cut the ginger and cloves down to 1/2 tsp but wow, these were awesome! Good "helping" recipe for my 2.5 year old too, he loved chucking all the things in the blender. He gave them 2 thumbs up after trying one as well. I'm not a huge date fan so I wasn't sure if I'd like them but the dates get ground up so small that you barely even notice them - delicious! Will definately make again.

 
Aug 29, 2002

These were great. I used only 1/2 cup of the sugar as I prefer my muffins not to taste like cup cakes.

 
Apr 16, 2008

I loved this recipe! I'm always on the lookout for healthy, fresh muffin recipes and I was really pleased to find this one with a whole pureed orange in it. I altered the recipe a little to cut down on fat (I doubled the recipe, but used the same amount of butter and added some applesauce to keep it from drying out). I'm sure the original would have been just as scrumptious, but here's what I did for a double recipe: 2 oranges 2 eggs 1/2 cup margarine 1 cup 2% milk 1 cup raisins 3 1/2 cup flour 1 cup sugar 2 tsp baking powder 2 tsp baking soda 1 tsp ginger 1 tsp cloves 3/4 cup applesauce

 
Mar 01, 2010

Very tasty! Next time I will decrease the ginger and cloves as one baker recommended. Otherwise, my only comment is that the dough was very thick compared to other muffin recipes, but in the end, they turned out great - even separating from the paper muffin cups once cooled. Also, I replaced the egg with a 'flaxseed egg' (two parts warm water, one part ground flax seeds, blended with the rest of the blended items). Delicious!!

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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